Brazil Nut Free Ginger-Scallion Chicken Wings

Crispy, golden, and glazed in a sticky sauce built from coconut aminos, fresh ginger, garlic, and a touch of honey — these wings deliver serious flavor without a single ingredient you'd need to second-guess. The turmeric-and-coconut-oil coating does double duty, adding a warm, earthy depth while helping the skin turn beautifully crisp in a hot oven. Roasting on a wire rack is the real trick here, letting heat circulate all the way around each piece so you get that satisfying crunch without a drop of frying oil. The arrowroot-thickened glaze clings to every wing just the way a great sauce should — glossy, punchy, and a little tangy from the apple cider vinegar. A shower of fresh scallions at the end keeps things bright and cuts through the richness perfectly. Every component in this recipe is straightforward and easy to source, so there's no hunting through labels or worrying about hidden allergens lurking in a pre-made sauce. These are the kind of wings that disappear fast, so you might want to double the batch.

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